Core Knowledge for the RD

1. Scientific and Evidence Base of Practice: integration of scientific information
and research into practice

KRD 1.1 The curriculum must reflect the scientific base of the dietetics profession and must
include research methodology, interpretation of research literature and integration
of research principles into evidence-based practice. (Tip: Examples of evidence-based
guidelines and protocols include the Academy's Evidence Analysis Library and Evidence-based
Nutrition Practice Guidelines, the Cochrane Database of Systematic Reviews and the
U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality,
National Guideline Clearinghouse Web sites.)

Research Knowledge/Competency Requirements

Research is broadly defined as an activity that includes all components of the scientific
method; i.e., statement of the problem, data collection, analysis and interpretation
of results; and decision-making based on results. All students should have core experiences
that prepare them to properly interpret research literature and apply it to practice
(evidence-based practice), document the value of their services, and participate in
adding to the body of scientific knowledge on nutrition, health, and wellness. Activities
may include community needs assessment, food science experiments, product development/improvement,
continuous-quality improvement activities, or other research projects including master
theses and doctoral dissertations.

1.1a Learning Outcome: Students must be able to demonstrate how to locate, interpret, evaluate and use professional
literature to make ethical evidence-based practice decisions.

1.1b Learning Outcome: Students must be able to use current information technologies to locate and apply
evidence-based guidelines and protocols. (Examples of evidence-based guidelines and protocols include the Academy's Evidence
Analysis Library and Evidence-based Nutrition Practice Guidelines, the Cochrane Database
of Systematic Reviews and the U.S. Department of Health and Human Services, Agency
for Healthcare Research and Quality, National Guideline Clearinghouse Web sites.)

2. Professional Practice Expectations: beliefs, values, attitutdes and behaviors for
the professional dietitian level of practice.

KRD 2.1 The curriculum must include opportunities to develop a variety of communication skills
sufficient for entry into pre-professional practice.

2.1a Learning Outcome: Students must be able to demonstrate effective and professional oral and written communication
and documentation.

KRD 2.2 The curriculum must provide principles and techniques of effective counseling methods.

2.2a Learning Outcome: Students must be able to demonstrate counseling techniques to facilitate behavior
change.

KRD 2.3 The curriculum must include opportunities to understand governance of dietetics practice,
such as the Scope of Dietetics Practice and the Code of Ethics for the Profession
of Dietetics; and interdisciplinary relationships in various practice settings.

2.3a Learning Outcome: Students must be able to apply professional guidelines to a practice scenario.

2.3b Learning Outcome: Students must be able to identify and describe the roles of others with whom the registered
dietitian collaborates in the delivery of food and nutrition services.

3. Clinical and Customer Services: development and delivery of information, products
and services to individuals, groups and populations

KRD 3.1 The curriculum must reflect the principles of Medical Nutrition Therapy and the practice
of the nutrition care process, including principles and methods of assessment, diagnosis,
identification and implementation of interventions and strategies for monitoring and
evaluation.

3.1a Learning Outcome: Students must be able to use the nutrition care process to make decisions, to identify
nutrition-related problems and determine and evaluate nutrition interventions.

KRD 3.2 The curriculum must include the role of environment, food, nutrition and lifestyle
choices in health promotion and disease prevention.

3.2a Learning Outcome: Students must be able to develop interventions to affect change and enhance wellness
in diverse individuals and groups.

KRD 3.3 The curriculum must include education and behavior change theories and techniques.

3.3a Learning Outcome: Students must be able to develop an educational session or program/educational strategy
for a target population.

4. Practice Management and Use of Resources: strategic application of principles
of management and systems in the provision of services to individuals and organizations

KRD 4.1 The curriculum must include management and business theories and principles required
to deliver programs and services.

4.1a Learning Outcome: Students must be able to apply management theories to the development of programs
or services.

4.1b Learning Outcome: Students must be able to evaluate a budget and interpret financial data.

4.1c Learning Outcome: Students must be able to apply the principles of human resource management to different
situations.

KRD 4.2 The curriculumm must include content related to quality management of food and nutrition
services.

4.2a Learning Outcome: Students must be able to apply safety principles related to food, personnel and consumers.

4.2b Learning Outcome: Students must be able to analyze data for assessment and evaluate data to use in decision
making.

KRD 4.3 The curriculum must include the fundamentals of public policy, including the legislative
and regulatory basis of dietetics practice.

4.3a Learning Outcome: Students must be able to explain the impact of a public policy position on dietetics
practice.

KRD 4.4 The curriculum must include content related to health care systems.

4.4a Learning Outcome: Students must be able to explain the impact of health care policy and different health
care delivery systems on food and nutrition services.

KRD 4.5 The curriculum must include content related to coding and billing of dietetics/nutrition
services to obtain reimbursement for services from public or private insurers.

KRD 5.1 The food and food systems foundation of the dietetics profession must be evident in
the curriculum. Course content must include the principles of food science and food
systems, techniques of food preparation and application to the development, modification,
and evaluation of recipes, menus and food products acceptable to diverse groups.

KRD 5.2 The physical and biological science foundation of the dietetics profession must be
evident in the curriculum. Course content must include organic chemistry, biochemistry,
physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism
and nutrition across the lifespan.

KRD 5.3 The behavioral and social science foundation of the dietetics profession must be evident
in the curriculum. Course content must include concepts of human behavior and diversity,
such as psychology, sociology or anthropology.